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August is blueberry season in Sweden. Whether you pick your own or buy in bulk from the supermarket, don't miss John Duxbury's favourite recipe for creating this delicious compote, perfect with toast, yoghurt, pancakes or waffles.

Summary

Makes: 2 Servings

Preparation: 5 minutes

Cooking: 10 minutes

Total: 15 minutes

Method

1. Pick over the blueberries, removing any stalks. Rinse and drain.

2. Tip the blueberries into a saucepan and add the lemon juice and sugar.

3. Heat the mixture for two or three minutes over a moderate heat, stirring occasionally until the blueberries start to pop and soften slightly.

4. Bring to the boil and then boil steadily for three minutes for a runny consistency or up to six minutes for a firmer set. (Don't be tempted to go beyond 6 minutes, as you will end up with a compote that is over-set and has less flavour.)

5. Remove any scum from the surface with a slotted spoon.

6. If you are making a larger quantity to store, allow the compote to cool for 15 minutes and then carefully pour it into sterilised jars. Cover with a waxed disc (waxed side down), label and date.

Photo: TT

Tips

- Use the ratios above if you want to make a larger amount for keeping.

- Don't be tempted to turn the compote into jam without using a jam thermometer. I remember my Dad ruining so many jars of marmalade because he overcooked it! Only really experienced jam makers can use the saucer test!

- Replace a tablespoon or two of the jam sugar with vanilla sugar. Add a pinch of cinnamon.

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